Seasonal affair Make the most of the all-too-brief purple sprouting broccoli season with this simple starter from AWT, before moving onto a thoroughly flavoursome and comforting number from Nigel Slater. He stretches this recipe into two courses: first up is the roast chicken and roast potatoes, followed by a second course consisting of the cheese mash and garlic gravy. It would work just as well served all at once with a simple green salad or steamed seasonal greens alongside.
Fragrant feast Hand round bowls of paprika-scented almonds and lemon-infused olives before sitting down to Claudia Roden's fragrant Middle Eastern main course. If you can't find the suggested frozen artichokes, you can use canned or preserved artichoke hearts - just drain and rinse them before adding to the tagine at the end of cooking. Serve with the saffron yellow rice below or simple boiled potatoes.
 The buttermilk pannacotta is lighter than a traditional cream-based pannacotta and the lemon-roasted apricots offer a satisfying tartness. The pannacotta can be made a day or two in advance and then assembled on individual plates when you're ready to serve.
Australian influence Some of our favourite cooks - Bill Granger, Jill Dupleix and Skye Gyngell - hail from Australia. It's their fresh approach to cooking that makes their recipes so appealing. Skye's main course is worth the effort of seraching out a jar of Zucchero rosato (rose petal jam). You should find it in specialist delis or Middle Eastern stores. If you get really stuck try using a couple of tablespoons of mild fragrant honey, such as orange blossom, clover or lavender, in its place. Jill Dupleix's mousse has two surprises for the palate - a subtle kick of chilli and the addictive salty-sweet contrast of cashew nuts with chocolate. This recipe serves two, but can easily be scaled up to serve four or more.
The basics If you'd prefer something a little more traditional for your Easter meal, or if this is your first-time attempt at entertaining a crowd, then follow our detailed video recipes below. Mike Robinson shows you how to roast a leg of lamb and how to make a simple red wine gravy. Serve with his classic Dauphinoise potatoes and some green vegetables or new season carrots.
 Follow this with a crumble with an extra-crunchy topping. Watch Lesley Waters demonstrate how to make a Chunky apple crumble with polenta and ground almonds. If you want to keep it seasonal, just replace the apples and blackberries with stewed rhubarb, sprinkled with demerara sugar. Alternatively, try her classic lemon tart for a clean, citrussy finish to the meal.
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